Dim sum mango pudding can be found at Chinese restaurants, but the traditional recipe calls for gelatin and cream. This recipe substitutes the gelatin for agar agar, an ingredient made from seaweed that's used in several East Asian jelly desserts, and the cream is replaced with coconut cream. This refreshing and easy dessert is great for hot summer days and nights.
Dim Sum Mango Pudding [Vegan]
- 8 ounces fresh mango, peeled and cubed (from 2-3 ripe Manila mangoes)
- 2 cups water
- 1/8 ounce agar agar flakes
- 2 tablespoons sugar, or more depending on the sweetness of the mangoes
- 1/4 teaspoon kosher salt
- 1/2 cup coconut cream or soy milk
- 1/2 teaspoon freshly squeezed lime juice
- Extra soy milk, for garnish (optional)
- Extra mango pieces or blueberries, for garnish (optional)
- A sprig of mint, for garnish (optional)
- Blend the mango cubes in a food processor or blender and set aside.
- Bring the water to a boil in a saucepan, reduce the heat, and add the agar agar. Allow it to slowly dissolve, stirring occasionally, about 20 minutes. Add the sugar and salt and stir until dissolved. Remove from heat.
- Stir in the coconut cream, mango, and lime juice, and whisk until evenly combined. Divide between ramekins and refrigerate until set, about 2 hours.
- To serve, run a butter knife around the edge to turn out the dim sum pudding onto a serving dish, or serve it in the ramekin.
- Drizzle with soy milk on top as desired. Garnish with the extra mango pieces, blueberries, or mint leaves, if using.